"The Dangers of Factory Farms," Gene Buston discusses his campaign to stop cruelty to farm animals, 7 p.m. today, Ala Wai Golf Course Clubhouse; free. 944-8344.
"Specialties from Alan Wong's, No. 3," chefs Michelle Karr and Mark Okumura present fare from the restaurant, 9:30-11:30 a.m. Friday, Lyon Arboretum; $28. Registration: 988-0456.
Michael Cimarusti, executive chef of Los Angeles' Water Grill, joins resident executive chef Bradley Czajka in preparing two prix-fixe dinner menus with select wines from Scherrer Winery, evening meals Saturday and Sunday in the Formal Dining Room, The Lodge at Koele, Lana'i; $125 per person with wine pairings, $75 without wine. Also, free wine tasting, 4 p.m. Saturday and free cooking demonstration, 3:30 p.m. Sunday. Dinner reservations: (800) 321-4666.
Wine Tasting, featuring pinot noirs from Oregon wineries, 6 p.m. Friday, Padovani's Restaurant and Wine Bar; $20 for three half-glasses, $34 for three full glasses, both include wine-bar appetizer. Reservations: 946-3456.
23rd Annual Upcountry Farm Fair, cultural performances and entertainment, keiki activities, livestock show, island-grown produce and meat market, 9 a.m.-5 p.m. Saturday and 9 a.m.-4 p.m. Sunday, Eddie Tam Memorial Complex, Makawao, Maui; free. (808) 878-1888, (808) 870-8047.
"Sansei: Third generation," chef Tom Selman presents third-generation Japanese fare, a mix of traditional and contemporary dishes, from Sansei Restaurant and Sushi Bar, 9:30-11:30 a.m. Saturday, Lyon Arboretum; $28. Registration: 988-0456.
"Thai Crab cakes and more," Ryans Grill executive chef Bill Bruhi prepares crab cakes with a Thai twist and a chili basil aioli, 9:30-11:30 a.m. June 18, Lyon Arboretum; $28. Registration: 988-0456.
Brewer's dinner, five-courses, each paired with Sam Choy's Big Aloha beers, 6-9 p.m. June 19, Sam Choy's Breakfast, Lunch & Crab Restaurant; $39.99 inclusive. 545-7979.